There’s something incredibly comforting about the combination of cinnamon and apples, especially as the weather starts to cool down. This Cinnamon Apple Crumble Cake is a favorite in my household, a perfect blend of tart apples, warm spices, and a crumbly topping that feels like a hug in dessert form. Growing up in the Midwest, apple picking was a cherished autumn tradition, and this cake captures that nostalgia. Whether you’re looking for a cozy treat to enjoy with your family or a sweet dish to share at a gathering, this cake is sure to be a hit.
This Cinnamon Apple Crumble Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a more indulgent treat, drizzle some warm caramel sauce over the top. It’s also delightful with a cup of hot coffee or tea, making it a perfect choice for an afternoon snack or a cozy breakfast. If you’re serving it as a dessert at a dinner party, consider pairing it with a light salad or a simple pasta dish to balance the sweetness.
Cinnamon Apple Crumble Cake
Servings: 8
Ingredients
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup unsalted butter, melted
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup milk
1 large egg
2 cups peeled and chopped apples (such as Granny Smith or Honeycrisp)
1 tsp vanilla extract
Directions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the melted butter, milk, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fold in the chopped apples, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it evenly.
For the crumble topping, mix together 1/4 cup flour, 1/4 cup brown sugar, 1/2 tsp cinnamon, and 3 tbsp cold butter until crumbly, and sprinkle it over the cake batter.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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